Mediterranean Pork and Orzo
Light & Tasty
- try a FREE ISSUE today!
Is there a food group NOT represented in this flavorful and fabulous meal-in-a-bowl? It’s a wholesome favorite with Mary Relyea’s family in Canastota, New York.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 pork tenderloins (3/4 pound each)
- 1 teaspoon coarsely ground pepper
- 2 tablespoons olive oil
- 3 quarts water
- 1-1/4 cups uncooked orzo pasta
- 1/4 teaspoon salt
- 1 package (6 ounces) fresh baby spinach
- 1 cup grape tomatoes, halved
- 3/4 cup crumbled feta cheese
Directions:
Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese. Yield: 6 servings.